Roast Pork, Rhubarb, Fennel & Brussels Sprouts

The pork in this recipe provides heaps of satiating protein, along with choline, all the B vitamins, phosphorus, selenium and zinc while the veggies round out the flavour and texture profile and fill in vitamins A, C and K1 and potassium. 


One serve provides 616 calories, 51 g protein, 38 g fat, 10 g net carbs and P:E = 1.1.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 1 kg (35 oz) pork belly or shoulder with fat for crackling
  • 2 tsp Himalayan salt 
  • 1 fennel bulb, thinly sliced with mandoline or knife
  • 250 g rhubarb, cut into 4 cm lengths
  • 400 g Brussels sprouts, steamed


  • For best crackling results, rinse pork and pat dry with a paper towel, score the skin and leave in the fridge overnight with a cloth to cover allowing the skin to dry out.
  • Pre-heat oven to 240°C/460°F.
  • Place pork in a roasting tray and pat over the salt.
  • Roast for 30 – 40 minutes or until the skin blisters and crackles.  Watch closely for burning (put lower in the oven if burning).
  • Reduce heat to 180°C/360°F and roast for a further 1.5 hours or until the meat is meltingly tender and skin is crackled. Ensure pork is cooked completely.
  • At the 1 hour mark add the fennel and Rhubarb into the tray, toss so coated in the pork fat. Keep an eye on them making sure they do not burn, remove them from the tray if necessary.
  • Serve with the steamed Brussels sprouts.

Suitable for 

This recipe is featured in the following recipe books optimised for nutrient density.  Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.   

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